Sautéed Chard
Spring is a great time to pick up greens from the farmers market or a store that stocks local produce. Organic greens often have a bit of organic dirt, which may be a healthy sign, but the grit can be unpleasant to eat. So wash all greens carefully before use. Fill a very large bowl or your clean sink with cold water and put the greens into the water. Swish them around a bit and lift them out of water allowing the dirt to settle to the bottom. You can then dry them in a salad spinner, a colander or on some clean dishtowels. Use them right away or store them in a plastic bag lined with a dishtowel. They will keep for several days this way, and the plastic bag can be reused. This easy sauté recipe for chard can be used as a side dish or can be tossed with pasta as a main course.
Sautéed Chard
Ingredients
- 1 bunch chard, washed
- ⅛ cup walnut oil
- 1 pinch red pepper flakes
- 1 clove garlic, minced
- ½ teaspoon salt, to taste
- Walnuts, toasted and chopped, for garnish (optional)
Instructions
- Stem the larger leaves of the chard by folding each large leaf in half and cutting or pulling away the rib. Reserve the ribs for another use (they make a great substitute for celery in soup recipes). Slice the chard leaves into a chiffonade of slender strips.
- Heat a large, deep sauté pan over medium heat. Pour in enough of the walnut oil to coat the bottom and add the red pepper flakes and minced garlic. Add the chard, a generous sprinkling of salt and cover the pan. Cook for about 5 minutes and then uncover and cook away any extra moisture. Serve with a sprinkling of finely chopped toasted walnuts.
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